. Oreo Cupcakes .

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Cookies and cupcakes are heavenly...

...But when combined, its absolutely mind blowing! I found this recipe from Annie's Eats and thought that putting an oreo at the bottom of a cupcake was brilliant!! Its so fun!

I adjusted some of the measurements for frosting because I thought that 4 cups of powdered sugar would be way to sweet. I tested it at 3 cups and it tasted sweet enough already. Unfortunately because of that adjustment, the frosting didn't turn out as fluffy. It still turned out yummy though, but I think maybe next time I'll try a whipped cream frosting. Enjoy!

Oreo Cupcakes

Ingredients:

For the cupcakes:

• 24 Oreo halves, with cream filling attached
• 2¼ cups all-purpose flour
• 1 tsp. baking powder
• ½ tsp. salt
• 8 tbsp. unsalted butter, at room temperature
• 1 2/3 cup sugar
• 3 large egg whites, at room temperature
• 2 tsp. vanilla extract
• 1 cup milk
• 24 Oreo cookies, coarsely chopped (I just used the halves from the cookies mentioned earlier )

For the frosting:

• 8 oz. cream cheese, at room temperature
• 6 tbsp. unsalted butter, at room temperature
• 1 tbsp. vanilla extract
• 3 cups confectioners’ sugar, sifted
• 2 tbsp. heavy cream

For garnish:

• Oreo cookie crumbs
• 24 Oreo cookies (quartered)

Preparation:

To make the cupcakes:

Preheat the oven to 350˚ F.
Line the wells of two cupcake pans with 24 paper liners.
Place an Oreo halve in the bottom of each liner, cream side up.
In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside.
In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes.
Blend in the egg whites one at a time, beating well after each addition.
Blend in the vanilla extract.
With the mixer on low speed, beat in half of the dry ingredients just until incorporated.
Add the milk and beat just until combined, then mix in the remaining dry ingredients.
Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.
Evenly divide the batter between the prepared cupcake liners.
Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean.
Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting:

Combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute.
Blend in the vanilla extract.
Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes.
Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.
Frost the cooled cupcakes as desired.
Sprinkle with Oreo crumbs and garnish with Oreo halves.

(recipe adapted from here)

The cookies in the bottom kinda remind me of a pie crust.

So that means this recipe is like cookies, cake, cupcake AND pie, all rolled into one!

The bottom of the cupcake after it's been cooled. Can you see it?

Layers....frosting, cupcake, oreo creme, and then an oreo cookie!

Too many oreos? Never!

.Made in Guam. - Part Dos -

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Buenas Dias!

Hungry for more Guam goodies? Well, here's another local treat: Rosketti. Its a powdery cookie that's slightly sweet with a hint of anise, vanilla and lemon.

I made some today except mine had no anise (couldn't find any!). It worked out well without it though so I would just list it as optional.

Here's the recipe if you ever want to try it. It's really simple so I hope you will!

Rosketti

Ingredients:

(note: this recipe makes A LOT of cookies. I suggest cutting each ingredient in half. example: instead of 1 box of cornstarch, i used 1/2 of the box, and instead of 1 cup of sugar, i used 1/2 cup...etc. But unless you intend to make these for a large group/party, then follow as listed)

• 1 box of cornstarch
• 1 cup sugar
• 1  and 1/4 cups flour
• 1/4 tsp baking powder
• 1 cup (2 sticks) margarine (room temp)
• 3 large eggs
• 1 tsp vanilla
• 1/2 tsp lemon extract
• 1/4 tsp anise (optional)
• 1/2 cup milk (used only to moisten)

Preparation:

Preheat oven to 350 degrees.

Sift cornstarch, sugar, flour, and baking powder together.

Add softened butter and mix well by hand.

Combine wet ingredients, except milk, and beat well.

Mix together with dry ingredients.

Add milk little by little to moisten dough. (You may not need to use the whole 1/2 cup. Dough should end up being a little bit sticky.)

Knead well until glossy.

Make 1 inch balls and press once with a fork or with your thumb. (you could use a cookie press to get more interesting shapes.)

Bake for 35 minutes or until slightly golden brown. Be sure to use the top or second to the top rack in your oven.

Cool cookies on sheet for 5 minutes then transfer to cooling rack for 20 to 30 minutes.

( adapted from a recipe by l. castro, e. borja & r. ada )

ready for the oven

ready to be eaten!

......

Adios & Happy Baking!